Mesquite Bacon Wrapped Shrimp
Bacon Wrapped Shrimp are the most addicting crispy, succulent, juicy appetizer or entrée and deceptively easy to make! They are bursting with smoky, robust mesquite seasoning and dipped in the most tantalizing Apricot Cocktail Sauce. These Bacon Wrapped Shrimp are always a party favorite!
Servings 20 -24 shrimp
Ingredients
- 1 pound 16-20 count shrimp peeled, deveined
- 10-12 strips bacon (NOT THICK), cut in half (half as many pieces of bacon as there are shrimp)
- toothpicks
Shrimp Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon cocktail sauce (recipe to follow OR McCormick® Cocktail Sauce for Seafood )
- 3 garlic cloves minced
- 1 1/2 tablespoons McCormick® Grill Mates® Mesquite Seasoning
Apricot Cocktail Sauce (optional)
- 1/2 cup chili sauce (tomato based not Asian)
- 1/4 cup apricot preserves
- 2 tablespoons prepared horseradish more or less to taste
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce more or less to taste
Instructions
- Soak toothpicks in water for at least 30 minutes prior to grilling.
- Add shrimp to a medium bowl or freezer bag. Set aside.
- Whisk together all of the Apricot Cocktail Sauce ingredients then add one tablespoon to the shrimp (or use store bought Cocktail Sauce). Add all remaining Marinade ingredients to the shrimp. Stir or turn bag to evenly combine. Marinate at room temperature for 30 minutes or refrigerate for one hour. Refrigerate remaining Cocktail Sauce separately.
- NOTE: Cook only half of the bacon at time, wrap the shrimp then repeat so the bacon doesn’t crisp up and harden.
- Line a plate with a few layers of paper towels. Line with half of the cut bacon in an even layer, and top with a layer of paper towels. Microwave on high for 3-4 minutes (check at 3 then continue to microwave if needed. I did 4 minutes). You want the bacon mostly cooked but still soft and PLIABLE. Don’t overcook or it will break when wrapping.
- Working with one shrimp at a time, place the end of the half bacon strip on the underside of the shrimp and wrap shrimp then secure with a toothpick (see photos in post). Repeat until this batch of bacon is gone then repeat to microwave bacon and wrap second batch of shrimp.
GRILL INSTRUCTIONS
- Grease and heat grill to 450 degrees F. Grill shrimp, uncovered, for 3-4 minutes per side, or just until shrimp is cooked. Serve with homemade Apricot Cocktail Sauce or with McCormick® Cocktail Sauce for Seafood.
OVEN INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a jelly roll pan with foil (for easy cleanup), then place a baking rack in the pan. Place shrimp on the baking rack without touching.
- Bake shrimp for 5 minutes, flip shrimp over and bake an additional 5 minutes. Broil shrimp for 3 additional minutes or until bacon is crispy.
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!
- Soak toothpicks. You will need to soak your wooden toothpicks in water for at least 30 minutes prior to grilling so they don’t catch fire. I have even soaked my toothpicks days in advance – just added them to a bowl of water when I felt like it.
- Use 16-20 count shrimp. Take care your shrimp is raw, defrosted (if it has been frozen), shelled and deveined. I prefer to purchase my shrimp at the seafood counter so all this work is done already.
- Use traditional bacon. Do NOT use thick cut bacon. Thick cut bacon will not get as crispy and is too meaty in proportion for our shrimp.
- Reheat. These Bacon Wrapped Shrimp actually reheat very well just in the microwave! Heat on high for about 1 minute and devour!